Fresh or frozen uncured ham. This type of ham has never been cooked or cured. It has the light meaty flavor of fresh pork, similar to a pork roast or chop. Cured ham. Ham can be preserved by curing it with salt. Virginia ham, for example, is cured with a thick crust of salt. Salt is a distinguishing flavor in cured ham. Cured and smoked. Smoke is used to preserve this type of ham, lending it a very distinctive smoky flavor.
For boneless, you need ¼ to ⅓ pound per serving. For ham with a small bone, you need ⅓ to ½ pound per serving. For ham with a large bone, you need ¾ to 1 pound per serving.
Refrigerator method: Place the frozen ham in the refrigerator the day before you plan to cook it. It will slowly thaw while remaining cold. Allow at least 24 hours for the ham to fully thaw. Cold water method: If you’re shorter on time, you can submerge the ham in a large pot of cold water. Let the ham soak in the water for several hours, until it has fully thawed. Keep the water cold so the outer parts of the ham don’t get too warm while the inside thaws.
If the ham was vacuum packed or canned, it was already fully cooked. That means you can eat it straight from the package or heat it to just 140 °F (60 °C) before eating.
If you have a pre-sliced ham, skip this step. If you want to season the ham with whole cloves, press a clove into each intersection made by the score marks.
For fresh ham: 22 to 28 minutes per pound. For smoked ham: 15 to 20 minutes per pound. For cured (country) ham: 20 to 25 minutes per pound.
2 tablespoons mustard 1 cup firmly-packed brown sugar 1/2 cup honey 1/2 cup cider vinegar 1/2 cup butter 1 cup water
Use a pastry brush to baste the ham, and try to work it into the grooves you scored. Return the ham to the oven and continue cooking until the internal temperature reaches 165 °F (74 °C). If you’d like, you can finish the ham under the broiler for the last 10 minutes. This creates a crunchy crust over the meat.
Trim off a few slices off the narrower end of the ham. Set the ham on the flat part where you cut off the slices. This will create a stable base. Make horizontal cuts across the side of the ham, from the outside to the bone. Slice vertically along the bone so the slices drop to the cutting board. Repeat with the other side of the ham. Don’t throw the ham bone away! It makes a delicious soup base.
Ham frittatas Ham and egg casserole
Ham frittatas Ham and egg casserole
